Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Squink Risotto

An exotic and rich dish that is tinted to a deliciously dark colour by squid ink.

250g (cleaned weight) baby squid (optional)
1 litre vegetable stock (ready-made, concentrate or cube is fine), preferably organic
2 x 15ml tablespoons regular olive oil, plus 2 teaspoons
6 spring onions, finely sliced
1 clove garlic, peeled
250g risotto rice
125ml red wine
2 sachets squid ink
1 fresh red chilli, de-seeded and finely chopped small handful chopped fresh parsley (approx. 2 x 15ml tablespoons)
pepper, to taste

Measurement Conversion Calculator

Cut the squid (if using) into fine rings and set aside while you get on with the risotto.
Heat the stock or make up the concentrate/cube with boiling water, and keep the stock warm in a saucepan on the lowest heat.
Warm the 2 tablespoons oil in a large, heavy-based saucepan and soften the sliced spring onions for 2 minutes on a low heat. Keep stirring and don’t let them burn.
Grate in the garlic and turn up the heat. Toss in the rice and turn it in the oil so it is slicked and shiny.
Pour in the red wine and let it bubble up over the rice.
Wearing CSI – disposable vinyl – gloves, snip in the squid ink and carefully dunk the squeezed-out sachets into the separate pan of hot stock to get out any remaining ink.
Then add and keep adding ladlefuls of hot stock to the rice, letting one ladleful be absorbed before adding the next, stirring all the while.
When the rice has had 15 minutes, you can be less assiduous on the stirring front and get on with the squid, if you’re using this.
In a frying pan, heat the remaining 2 teaspoons olive oil and the chilli until sizzling, then add the squid rings and cook, stirring or shaking the pan a little, for 3 minutes. Season with ground pepper, to taste.
By this time, the black risotto should be ready, so divide it between warmed shallow bowls or plates, top with chilli and squid, if using, and scatter with parsley.

No Rating

Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

muppy February 2011

I found squid ink at The Essential Ingredient, Rozelle. So I cooked this last night, looks amazing and tastes quite nice. check it out http://muppyat.blogspot.com/2011/02/nigellas-squink-risotto.html

Reply to this comment | Report abuse
muppy January 2011

i would really like to try this recipe but not sure where i would be able to buy squid ink in sydney, anyone know???

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: